Directions
1. Bake empty pie crust according to package directions –OR– Preheat oven to 350°. In small bowl, mix cookie crumbs with melted butter. Add cookie crust mixture to greased pie pan. Flatten crust with spatula until smooth. Bake in the oven for 15 minutes to strengthen the crust.
2. Meanwhile, in large bowl add all the filling ingredients to bowl. Beat with wire whisk until well blended, about 2 minutes. The mixture will be thick.
3. Spread 2/3 of the the pudding mixture onto bottom of crust; set aside. Add half the whipped topping to remaining pudding; stir gently until well blended. Spread over pudding layer in crust.
4. Place marshmallows in large microwaveable below. Add 2 Tbsp milk; stir. Microwave on high 1-1/2 minutes or until marshmallows are completely melted, stirring after 1 min. Stir until well blended. Refrigerate 15 min. or until cooled. Gently stir in whipped topping; spread over pudding mixture.
5. Chill in refrigerator for 3 hours or until completely cooled. Top pie with leftover marshmallows and lemon zest if desired.

Mix up this recipe with your favorite pudding flavors and fresh berries. Enjoy!

One Response to Easy Gluten Free Lemon Meringue Pie

I love this site! Real recipes for real people. I’m not a great cook, and I love that many of these can be done with a few ingredients. Thanks for the amazing site and the info on which candybars have gluten. I’m intolerant and feeling so much better these days.

GlutenRight is a resource of helpful tips, quality advice and tasty recipes for living gluten-free. All the recipes in this website have been tested, perfected and approved in my gluten free kitchen, so you can rest assured that all the recipes at GlutenRight will work for your family as well. Visit our Getting Started guide or Meet Megan.